Tag Archives: recipes

Whole Grain Sampling Day

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Given that March is National Nutrition Month, Whole Grain Sampling Day  March 29, 2017, is the perfect time to sample the nuttier, rich taste of whole grains, and to share recipes that showcase the unique baking characteristics of whole grains A to Z.

Help us meet our goal!  Get as many people as possible to give whole grains a try. You can channel Green Eggs and Ham, but there are lots of places to give them a try!  You can try them

  • On the bus and in a car on the way to school and work.  Gnosh a great homebaked item
  • In the classroom.  Surprise everyone with a “locally made” whole grain Carrot Cake Cupcake from the HBA Smart Snack Collection!
  • With your personal trainer, coach or gym mates.
  • At home, by making whole grain recipes likeWhole Grain Blueberry Muffins

Need a baking tip or two? Put Whole Grains Made Easy and Baking with Whole Wheat Flour 101 to work!

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When planning a whole grain event, reach out to Kelly Toups, RD at the Whole Grains Council (Kelly@oldwayspt.org, or 617-896-4884). Kelly will help you brainstorm more great ideas and ways to support your whole grain promotion efforts.

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Steps to Home Baking Food Safety

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The recent recall of 10 million pounds of home baking flour products is a wake-up call for us to do our part to “groove” essential home, community and classroom baking practices to insure food safety problems are not us. Food safety should ALWAYS be part of food, nutrition and STEM learning objectives.

Steps to home baking food safety include

FIRST: Review “Core Four” food safety practices and download teaching resources

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SECOND: Apply and teach home baking core food safety practices

 CLEAN: Replace kitchen cloths and towels daily; change baking mitts or hot pads after use.

BEFORE BAKING: (do in this order)

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  1. Tie back long hair, remove jewelry
  2. Wash hands with warm water and soap
  3. Wear a clean apron…clothes carry dirt and germs from where you’ve been
  4. Wash counters, assemble ingredients and tools needed for recipe
  5. Re-wash hands before beginning to measure, mix or portion products

AFTER BAKING:

  1. Wipe flour and batter from stand or hand-held mixers, counters
  2. Scrape mixing tools and bowl of excess batter, discard and load dishwasher
  3. Wash hands before packaging baked and cooled products in food-safe packaging

 SEPARATE: Follow storage and use rules for fresh eggs or egg substitutes and all perishable ingredients.

  • Shell eggs in a separate small bowl to avoid shell in batter
  • Separate the bowls and utensils used for eggs or other perishables from dry ingredients and dry measuring tools.
  • Cool baked goods on wire racks placed separately from mixing counter and tools

BAKE/COOK: It’s the facts…unbaked ingredients, dough or batter should not be consumed…Salmonella and E.Coli are NOT a treat…no “licking” spoons, beaters or bowl.

  • Use a toothpick to check center of pancakes, waffles, quick breads, and cakes for raw batter. Brown crust color does not mean the middle is done.
  • For oven-baked products, place food thermometer probe in center of product and pan Internal temperature guide:

Cheesecake – 150°F. (remove from oven—temperature will rise to 160 ° F.)

Meringue pies, quiche and bread pudding – 160 ° F.

Custard pies, flan, crème brulee – 170-175 ° F.

Yeast breads: Soft rolls -190 degrees F.; Crusty bread – 200-210° F.

Cakes, quick breads, scones: 200 to 205 ° F.

(Temps courtesy of Crafty Baking)

  • Mix egg wash and apply just before placing product in a heated oven; discard remaining egg wash.

CHILL: Keep refrigerator at 40 degrees F. or below

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  • Cool products on clean wire cooling racks, not counter tops
  • Refrigerate after two hours at room temperature: Unbaked batter or dough,

pies, cheese-filled breads or baked goods with perishable filling ingredients (eggs, custards, cheese, pizza, meats, casseroles, cream pies and puffs)

 THIRD: Download the newly revised Home Baking Food Safety 101 Fact Sheet

 

 

 

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Bake for Family Fun Month: Week 3

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As much as I enjoy Downton Abbey, history and tradition embodies why I bake. American families and communities most often did not come with a wait and culinary staff. “Doing for ourselves” included baking.

To quote Ruskin from a 1906 Cook Book compiled by Annie R. Gregory,

“ To be a good cook means the economy of your great-grandmothers and the science of modern chemists. It means much tasting and no wasting. It means English thoroughness, French art and Arabian hospitality. It means, in fine, that you are to see that everyone has something nice to eat.”

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This week’s Bake for Family Fun month connections highlight baking history and building our own traditions.

  1. Make time to Book and Bake. “Book” time to read a book and recipe for a meal or snack. Blueberries for Sal is a classic.
  2. Include, or require, young children and teens in the kitchen. Create a “baking corner” to work where they lay out tools and ingredients to prepare staples like Biscuits or America’s Favorite Batter Bread
  1. Weekly home crafted pizza is an essential tradition to help teens build assets and manage food budgets.
  2. Place your orders for Whole Grain All Star Pizza
  3. Doughnuts and fritters have long been a weekly treat in many homes! Consider a DIY dozen—it can cost less than $3.00—baked or fried 
  4. Pancake “art” is a fabulous family tradition. You won’t see IHOP making “your name here” cakes.  or  squiggle the batter for critters or shapes for max creativity. Remember: pre-oil, then heat the griddle or skillet, flip the shape when bubbles appear on the batter surface and flip ‘em only once for maximum fluff factor.

This week our daughter baked banana bread from a home town Centennial cook book. Virginia Becker, a genuinely wonderful woman and creator of the recipe, is surely smiling down on her magic mix of only six ingredients.

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February Is Bake for Family Fun Month

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Hands-on Fun! Families measure, mix and bake together. A special family memory is created! The Home Baking Association (HBA) has designated February as “Bake for Family Fun Month” and encourages families to spend time together in the kitchen.

Winter is the perfect time to warm up the kitchen and bake together as a family. Baking is an inexpensive family activity that provides delicious rewards says Charlene Patton, Home Baking Association Executive Director. Benefits of baking include opportunities to use math, literacy, history, social studies, science and art. She suggests families visit HomeBaking.org to find recipes, family baking activities and resources to help families bake with children of all ages.

HBA features a weekly theme to help families plan recipes and activities throughout the month starting with Week One Let’s Get Started Baking”. Other upcoming themes include Baking for My Valentine”, Baking History and Traditionsand Baking for Others”.

Patton suggests allowing extra time when baking as a family. Be sure to find a task for each member of the family so everyone is involved in the experience. The Thrill of Skill resource provides a list of age appropriate kitchen jobs beginning at age two. Ten Tips for Baking Success, Safe Kitchen Check List and correct measuring techniques are provided to help families be successful.

Baking together is a great opportunity to teach children kitchen skills and share family traditions. Make a treasured family recipes or create a new tradition. How about Friday Designer Pizza Night? Make the dough, prepare toppings and let everyone make their own “designer” pizza! Or maybe it’s a weekend brunch with pancakes or waffles! Remember to take pictures to share and treasure in years to come.

Three generations baking

Multi-generation family: African American girl (10 years) with mother and grandmother in the kitchen, baking.

bookandbake_pieEasy as Pie is a book and bake lesson for families. Make a press-in, rustic or rolled pie crust and then fill with a delicious apple filling. While the pie is baking read one of the suggested books as a family to learn more about pie. A quiz is included that families are sure to enjoy. Easy as Pie is part of Week 2 Baking for My Valentine!

The Easy as Pie Book and Bake Lesson along with hundreds of ideas are included at HomeBaking.org with links to HBA members providing creative ways to help families have fun in the kitchen! Recipes, activities, experiments, book and bake lessons and videos are all part of this year’s Bake for Family Fun Month event.

The Home Baking Association is a non-profit association with members dedicated to providing resources to encourage families to bake together from toddler to grandparent and enjoy the many benefits of baking.

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For more information about Bake for Family Fun Month, the Home Baking Association, or to schedule an interview, please contact Charlene Patton, Executive Director of the Home Baking Association.

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Bake Your Super Bowl Team Support!

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Ok, my game face is on!  This year BAKE your Super Bowl team support.  Both teams have famed local wheat flour and cornmeal mills fueling their success.  If you’re not sure what a “flour or cornmeal mill” is, check it out at North American Millers Association.  You’re going to fall in love with milling’s local, historic food connections!

If you’re not sure why flour and cornmeal are important to athletes, check out the basics on eating for duration competitions like the Super Bowl, and for personal fitness.

If all you want to do is bake to dominate with a Denver wheat flour, check out Ardent Mills, headquartered in Denver, CO. They mill Ultragrain® wheat flours, available in most supermarkets in both all-purpose and whole white wheat flours.  I’m liking their Mediterranean Olive Bread, a no-knead batter bread, baked in a casserole!  It’s perfect for a “great spread” or a dip-holding bread bowl! There are a lot more “options” to run with too, check them out here!

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Panther fans should totally bake their best with Tendabake® flour and Southern Biscuit® flour and cornmeal mixes from Renwood Mills. This mill’s North Carolina connections go back eighty years. There’s no better Bowl victory food then a Confetti Cornbread or Cheddar Chive Biscuits. Crockpot your favorite chili OR soup… and it’s game on!

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January is “Back to the Basics”

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January’s a welcome “back to the basics” after the holiday hustle. It’s also National Book Month! If you didn’t get a great food prep book in your gift mix, check out on-line reads like Oklahoma’s Best of BakingBaking helps match 2016 New Year’s Resolutions to

  • use fewer resources and do-it-yourself (Keep the Dough in Your Pocket chart)
  • avoid fast-food drive thru to save $$$ and calories; and
  • log 10,000 daily steps… shopping, cooking and baking

step1

 

To get started…

A: See How to Measure Flour video in the HBA Glossary, go to Flour entry.

B: Game download, Measure UP! Activity

C: DO practice measuring and mixing a homemade wholegrain pancake mix!

 

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Learn leavening basics like the difference between baking powder and baking soda

A: View leavening videos plus links in Glossary, www.homebaking.org Go to Chemical Leavening  and Yeast entries.

B: Read Baking Science: Cause and Effect, What Happened to the Yeast Bread

  1. DO read recipes and bake Biscuits with the pros, http://www.landolakes.com/recipe/2934/perfect-buttermilk-biscuits

Plus www.marthawhite.com and www.clabbegirl.com

Or lose your yeast anxiety with step-by-step How to Bake a Loaf of Bread,  and Our Best Recipes at http://redstaryeast.com/recipes/

 step3

 

Put skills to work for meals at home…

A: Chicken and Dumplings or Biscuits, OR this great recipe

OR Chicken and Biscuit dinner

  1. Made-by-Me Pizza (personal pan or family-sized) works for us once a week!
  2. Homemade Pizza vs Takeout

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A Chicago Style Pizza buff? Try Chicago’s #1 pizza flour and recipe for Thick Crust Pizza Dough!

DO get started with Cheese Marinara Pizza

    

 

 

 

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What Are Your “Dine In” Plans?

Have you made plans to “Dine In” on December 3rd, in honor of Family and Consumer Sciences Day and their work to promote and sustain healthy families. Invite someone special to your house for a home cooked meal! Sign up to help meet the official goal of 200,000 home-prepared shared meals.

Here’s a great recipe you can prepare, compliments of Fleischmann’s Yeast! The whole family will enjoy this taco casserole.

Taco Dinner

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Ingredients:

  • 1 pound ground beef
  • 1 package taco seasoning
  • 1-3/4 cups all-purpose flour
  • 1 envelope Fleischmann’s® RapidRise Yeast
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons butter OR margarine
  • 2 eggs
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced green onion
  • 3/4 cup crushed tortilla chips
  • Salsa, guacamole and/or sour cream for garnish, optional

Directions:

Brown ground beef in a large skillet until cooked through; drain.  Prepare taco meat according to taco seasoning mix directions.  Set aside.

Combine 1 cup flour, undissolved yeast, sugar, baking soda and salt in a large bowl.  Heat milk, water and butter to very warm (120° to 130°F).  Pour into flour mixture; add eggs.  Beat for 30 seconds with electric mixer to combine.  Increase speed to high and beat for 3 minutes.

Stir in remaining 3/4 cup flour to make a stiff batter.  Stir in cheese, bell pepper and green onion.  Spoon half the batter into a greased 8 x 8-inch pan; top with taco meat.  Dollop remaining batter over the taco meat.  Cover with plastic wrap that has been sprayed with cooking spray and let rise in a warm, draft free place 40 minutes or until doubled.

Top with tortilla chips.  Bake in preheated 375°F oven for 30 to 35 minutes or until golden brown.  Serve hot and top with salsa, guacamole and/or sour cream, if desired.

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